Slow Cooker Cashew Chicken

• Meat

  • 4 pieces 2 lbs boneless skinless chicken breasts, boneless skinless

• Produce

  • 2 Garlic cloves
  • 1 tsp Ginger, fresh

• Condiments

  • 2 tbsp Chili sauce, sweet
  • 4 tbsp Ketchup
  • 1/2 cup Soy sauce, low sodium

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tbsp Brown sugar
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 4 tbsp Rice wine vinegar

• Nuts & Seeds

  • 1 cup Cashews

• Other

  • 3 Tablespoons Cornstach

Found on therecipecritic.com

Description

Ingredients

• 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into 1 inch pieces
• 3 Tablespoons Cornstach
• ½ tsp black pepper
• 1 Tbsp canola oil
• ½ cup low sodium soy sauce
• 4 Tbsp rice wine vinegar
• 4 Tablespoons ketchup
• 2 Tablespoons sweet chili sauce
• 2 Tbsp brown sugar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• ¼ tsp red pepper flakes
• 1 cup cashews

Directions

• Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
• Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
• Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
• Cook on LOW for 3 to 4 hours.
• Serve over rice. Makes 4-6 servings.